Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Country cut chicken legs (That's the drumsticks with theighs attached) |
| 1 small | Onion; sliced |
| 1 | Clove garlic; chopped fine |
| 2 cups | Red wine |
| 1 cup | Chicken broth |
| 12 | Black olives |
| 2 mediums | Carrots; bias cut |
| 1 can | Italian stewed tomatoes |
| 1 can | (8-oz) tomatoe sauce |
| 1 tablespoon | Chopped fresh rosemary |
| 1 teaspoon | Chopped fresh sage |
| 4 tablespoons | Chopped basil (I have lots of basil this year) |
| Salt | |
| Pepper | |
| Olive oil | |
| Cooked Rotini Pasta |
submitted by: rlarsen@...
Salt & pepper the chicken on both sides. Brown chicken in oil. Push to one side and add sliced onion and carrots and saute'. Add garlic and olives, saute' a moment then add the wine, rosemary, sage, and half the basil. Bring to a simmer. Pour stewed tomatoes and tomato sauce over the chicken, add broth to bring the liquid up to just below covering the chicken. Baste chicken with pan liquids. Return to simmer, cover tightly and braise for about 1 hour, until chicken is falling off the bone.
Just before serving, top with fresh chopped basil. Serve with rotini on the side, covered with the resulting sauce, a good Tuscan bread and grated parmesan. Bela!
Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .